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Content about Food

February 17, 2015

What are the keys to barbecue and grilling? And how do the types and kinds of equipment impact your BBQ techniques?

A Pitmaster Secret: Award Winning BBQ Tips and TricksBetter BBQ, Pitmaster Secrets Top Barbecuer Elliot Mellow, BBQ ASAP (as in As Smoked As Possible) shares his tips from being a competition barbecuer since 2006. Elliot helps people understand the differences between barbecue and grilling. His tips will help the outcome be great food for you. Key to barbecue and grilling is the kind of meat being used.

Elliot also shares information on the types and kinds of equipment and techniques that can be used. Elliot's preferences is to use a technique that is not only a heat source but can add flavor; charcoal with a combination of wood chunks or chips over the top.

February 4, 2015

Is the race to commit to sustainability outpacing the processes and tools in place?

Dawn Robinson, Regional Director, Latin America, Proforest, talks about the context, drivers, and trends of sustainability. Ms. Robinson highlights some of the standards and tools that are available to help support sustainability efforts.

She closes with some of the challenges, including audit fatigue / duplication, exclusion of smallholders, and the race to commit maybe outpacing the processes and tools in place.

February 4, 2015

Can we share our story in an authentic way that's fun?

Francesca DeBiase, Vice President for Strategic Sourcing & Sustainability, Worldwide Supply Chain, McDonald’s, shares a video of people from different backgrounds and ages showing off their football (soccer) ball handling skills in surprising settings. The video is "about sharing our story in an authentic way that's fun". For beef sustainability,

February 4, 2015

The "S" word is over used and, from a farmer perspective, the word is lost in the conversations.

Karl Williams, Director, FAI Farms with Benchmark Holdings, talks about farmers can measure sustainability. He suggests the "S" word is over used and, from a farmer perspective, the word is lost in the conversations.

Mr. Williams uses the model of the three Es (Economics, Ethics, and Environment) throughout the presentation, highlighting how real farmers are accomplishing sustainability. He suggests there only needs to be a set of simple measures in order for there to be a meaningful conversation.

February 4, 2015

How is the farming of global beef coming together with the discussions around sustainability?

Sustainability is something agriculture is working to understand, measure, and take action on. This is being done from a variety of angles and groups. The 2014 Global Roundtable for Sustainable Beef (GRSB), November 2 -5, 2014, São Paulo, Brazil, provides information on the types of sustainability efforts occurring in and around beef.

February 4, 2015

We can not separate ourselves from the land; We are the land, and the land is us.

Tre’ Cates, Chief Operating Officer/CFO, Savory Institute, points out how holistic management provides the management tools to understand nature and work with it. Mr. Cates says that the opportunity is to recognize that what is happening on farms is something that can increase the livelihoods of people, through holistic management of the world’s grasslands.

February 3, 2015

How does the Sustainable Agriculture Initiative (SAI) Platform work?

Brian Lindsay, Project Leader, Beef Working Group, explains what the Sustainable Agriculture Initiative (SAI) Platform is about and how it developed. The collaboration group was created in 2002 by the food industry to promote sustainable agriculture worldwide. Mr. Lindsay shares how the definition of sustainability was developed and what members do to help support the initiative. Mr. Lindsay concludes with an outline of the SAI timeline and goals.

February 3, 2015

Can building the trust between agriculture/food companies and consumers work?

Charlie Arnot, Chief Executive Officer, Center for Food Integrity, talks about building the trust between agriculture/food companies and consumers. Mr. Arnot shares how building a social license to operate is key for companies to sustain that trust.

Mr. Arnot also covers what happens when companies loose the trust and regulation is implanted to "fix" the social license and trust shield. Mr. Arnot suggests that companies need to begin their public engagement, open their digital doors, and commit to an online and in person engagement culture throughout.

February 3, 2015

Can building the trust between agriculture/food companies and consumers work?

Charlie Arnot, Chief Executive Officer, Center for Food Integrity, talks about building the trust between agriculture/food companies and consumers. Mr. Arnot shares how building a social license to operate is key for companies to sustain that trust.

Mr. Arnot also covers what happens when companies loose the trust and regulation is implanted to "fix" the social license and trust shield. Mr. Arnot suggests that companies need to begin their public engagement, open their digital doors, and commit to an online and in person engagement culture throughout.

February 3, 2015

Dos & don'ts on doing beef lifecycle assessments.

Dr. Kim Stackhouse, Director of Sustainability Research, National Cattlemen’s Beef Association, shares the dos & don'ts discovered in the USA on doing lifecycle assessments. Dr. Stackhouse says it is important to remember that "Zero impact is not possible": there are tradeoffs and food production will result in an impact and the the goal is improvement over time.

Dr. Stackhouse concludes with the importance of having good science as a baseline for sharing beef sustainability stories over time.

February 3, 2015

Can science help consumers with respect to food and agriculture? Maybe not.

Kim Essex, Senior Vice President, Director, North American Food Practice, Ketchum, shares the stories that science does not always resonate well for consumers with respect to food and agriculture. Using the lead around the idea of "if only everyone recognized farmers' need to feed the world", Ms. Essex looks at what Food 2020 looks like and the messages that consumers hear.

Her take aways: 1) Be a listener, 2) Acknowledge concerns, and 3) Take actions that demonstrate authenticity and accountability.

February 3, 2015

How can one develop sustainability indicators?

This panel discussion with Dr. Marty Matlock (University of Arkansas), Dr. Kim Stackhouse (National Cattlemen's Beef Association), Brian Lindsay (SAI Platform), and Karin Kreider (Executive Director, ISEAL Alliance) addresses challenges in sustainable beef. Two of them: 1) how to develop sustainability indicators and, 2) what is the role of the Global Roundtable for Sustainable Beef.

January 9, 2015

How is McDonald's creating a path to sustainable beef?

Susan Forsell, V.P. Sustainability at McDonald's Corporation, talks about McDonald's journey to sustainable beef. Ms. Forsell outlines their sustainability framework and the collaboration efforts from everyone in the value chain. Ms. Forsell shares how their sustainability pilot program in Canada is working and what their next steps will be in the rest of the world.

McDonald's and Beef Sustainability - Susan Forsell, V.P. Sustainability at McDonald's Corporation, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA

January 8, 2015

What does farming look like? This view shares several farmer's views on what they are doing and how they think of agriculture.

Corinne Rowe, Justin Rowe, Sara Ross, Kevin Ross, and Kristin Porter share their views on agriculture and food. Each of them offer a view on what they are doing and how they think of agriculture.

Sara and Kristin both approach telling their stories through digital media. The whole group aims to share their family and cultural experiences with others outside of agriculture, encouraging others in farming to approach sharing their farms in a similar fashion.

January 7, 2015

Companion animals use antimicrobials and can be impacted by resistance. Dr. Bender suggests that clinicians need to be aware and encourage good antimicrobial stewardship practices.

Dr. Jeff Bender, Chair for the AVMA Task Force for Antimicrobial Stewardship in companion Animal Practice, provides an overview of antimicrobial resistance in companion animals and what kinds of stewardship approaches are being implemented. Dr. Bender suggests that clinicians need to be aware and encourage good antimicrobial stewardship practices.

January 7, 2015

“We are all connected by the food we eat, the water we drink, and the air we breathe.” says Dr. Tom Friedan, CDC Director. Dr. Chiller emphasizes that antimicrobial resistance is a global problem and needs global solutions.

Dr. Tom Chiller, US Centers for Disease Control and Prevention, opens his presentation with a quote from Dr. Tom Friedan, CDC Director, that brings focus to antimicrobial resistance: “We are all connected by the food we eat, the water we drink, and the air we breathe.” Dr. Chiller emphasizes that antimicrobial resistance is a global problem and needs global solutions. These solutions need continual communication, consistent monitoring and reporting, and response teams to take action.

January 7, 2015

“We are all connected by the food we eat, the water we drink, and the air we breathe.” says Dr. Tom Friedan, CDC Director. Dr. Chiller emphasizes that antimicrobial resistance is a global problem and needs global solutions.

Dr. Tom Chiller, US Centers for Disease Control and Prevention, opens his presentation with a quote from Dr. Tom Friedan, CDC Director, that brings focus to antimicrobial resistance: “We are all connected by the food we eat, the water we drink, and the air we breathe.” Dr. Chiller emphasizes that antimicrobial resistance is a global problem and needs global solutions. These solutions need continual communication, consistent monitoring and reporting, and response teams to take action.

January 7, 2015

What is the US FDA's strategy on the use of important antibiotics in food producing animals? Dr. Flynn mentions that all uses of antibiotics are contributing to resistance issues and that any conversation and solution set must take this wide use into consideration.

Dr. William Flynn, Deputy Director for Science Policy, Food and Drug Administration Center for Veterinary Medicine, provides an update on the US FDA's strategy on the use of important antibiotics in food producing animals and its effect on FDA Guidance #213. Dr. Flynn mentions that all uses of antibiotics are contributing to resistance issues and that any conversation and solution set must take this wide use into consideration. Collaborative approaches are going be much more effective if everyone is at the table and working in the same direction.

January 7, 2015

What is the US FDA's strategy on the use of important antibiotics in food producing animals? Dr. Flynn mentions that all uses of antibiotics are contributing to resistance issues and that any conversation and solution set must take this wide use into consideration.

Dr. William Flynn, Deputy Director for Science Policy, Food and Drug Administration Center for Veterinary Medicine, provides an update on the US FDA's strategy on the use of important antibiotics in food producing animals and its effect on FDA Guidance #213. Dr. Flynn mentions that all uses of antibiotics are contributing to resistance issues and that any conversation and solution set must take this wide use into consideration. Collaborative approaches are going be much more effective if everyone is at the table and working in the same direction.

January 7, 2015

Consumers pay attention when they hear "antibiotic resistance". Images of killer bacteria and the real possibility that medicines will stop working are on their mind. What are some of the policy and science conversations occurring across the world on antibiotic use?

Consumers are concerned about antibiotic resistance and are demanding action from farmers and ranchers. Physicians worry that antibiotic over use in human health will also be impacted. To help understand the issues, researchers and experts from all aspects of human and animal health came together to continue the dialog and make plans for change around the use of antibiotics.

December 4, 2014

What are some trends in understanding antibiotic resistance and what actions are being taken?

Antibiotic Resistance Is ComplexUnderstanding Antibiotic Resistance Is Complex In September 2014 the Executive Office of the President President’s Council of Advisors on Science and Technology release a report titled Report To The President On Combating Antibiotic Resistance which put pressure on medical, veterinarian, food, and agriculture professionals to take action.

December 2, 2014

Dr. Nate Hagens, University of Minnesota, provides a view of the world through three lenses: Energy, Environment, and Human Behavior. Dr. Hagens believes how people view these three lenses are going to shape the world in years leading up to when the population grows to 9 billion people.Take away: Money is a marker for energy and natural resources. In the long run energy is what we have to budget and spend! And: We need technology… But not new gadgets.

Feeding the World in the 21st Century- A Wide Boundary Perspective - Dr. Nate Hagens, University of Minnesota, from the 2014 Allen D. Leman Swine Conference, September 15-16, 2014, St. Paul, Minnesota, USA.

November 25, 2014

Many people want to help but may be unsure as where to start. This resource list cane help.

food hunger resourceStart Helping, Start Here These are a set of resources to help you help those in need.

October 17, 2014

Today people running farms must be out their sharing what happens and stay connected with consumers. Dr. Lusk suggests getting in the game to tell how farms run, explain the trade offs of being an agriculture business, and give consumers control.

Politics of Food Dr. Jayson Lusk, Professor of Agriculture Economics at Oklahoma State University, provided an economist's view on food. He shared his thoughts on the future of food and the path it is taking. It used to be true that what happened on the farm stayed on the farm.